Let's Amplify That Chicken and Pasta Recipe!
Here's a revised version incorporating some suggestions for added flavor and texture:
Ingredients:
- For the marinade:
- 1.5 kilograms chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/4 cup olive oil
- 1/4 cup hoisin sauce
- 1 teaspoon fish sauce
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 teaspoon your preferred spice blend (e.g., Chinese five-spice, chili powder)
- For the pasta and sauce:
- 200 grams pasta of your choice
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon chicken spice
- 1/2 teaspoon paprika
- 4 cloves garlic, roughly chopped
- 1 teaspoon salt
- 1 1/2 cups chicken stock
- 400 milliliters coconut milk or half-and-half
Instructions:
- Marinate chicken: Marinate chicken thighs in a mixture of soy sauce, olive oil, hoisin sauce, fish sauce, ginger, garlic, brown sugar, and your preferred spice blend for at least 1 hour, or up to overnight.
- Cook pasta: Cook pasta al dente, reserving 1 cup pasta water.
- Sauté aromatics: Heat butter and olive oil in a skillet over medium-high heat. Add garlic and spices, cook for a few seconds until fragrant.
- Cook chicken: Add marinated chicken to skillet. Cook until browned on both sides.
- Add sauce and broth: Add chicken stock and scrape up any browned bits from the bottom of the skillet. Cover and cook for 2-3 minutes.
- Add coconut milk: Remove cover and stir in coconut milk. Simmer until sauce thickens.
- Combine pasta: Add cooked pasta and reserved pasta water to skillet. Toss to coat.
Optional additions:
- For extra heat: Add a pinch of red pepper flakes or crushed red pepper to the marinade.
- For a smoky flavor: Add a teaspoon of smoked paprika to the marinade.
- For a tangy kick: Add a tablespoon of lemon juice or orange zest to the marinade.
- For additional vegetables: Add sautéed mushrooms, onions, or bell peppers to the dish.
Enjoy your delicious and flavorful Chicken and Pasta!
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